Ingredients:
Spinach - Chopped - 2 to 3 cups ( I used one full packet of Fresh Spinach Leaves available in the Indian Store)
Onions - 2 ( Preferably Red Onions)
Garlic Cloves - 3 to 4 ( Optional )
Juicy Tomatoes - 3
Masoor Dal - 2 tablespoons
Cumin Seeds - 2 teaspoons
Dhania Powder - 2 tablespoons
Garam Masala Powder - 1 teaspoon
Red Chilli Powder - 1 teapspoon
Oil for Seasoning
Ghee for enhancing the flavor ( Optional )
Salt as required
Sugar - 1 teaspoon
Deep Fried Paneer Cubes - handful - ( I used the readymade Fried Paneer Cubes available in the frozen Section in the Indian Grocery Store )
Method:
Pressure Cook Masoor Dal and Spinach together (adding little water) for 2 whistles and Cool.
Chop Garlic, Onions and Tomatoes. Save a tablespoon of onions. Heat Oil in a kadai and season with Cumin Seeds. Then add Onion. Then, Garlic. Fry for a couple of minutes and then add the Tomatoes. Fry until all the liquid is absorbed. Cool the Content.
Drain water from the Spinach Masoor Dal and Save the Water.
Grind the fried Tomato Onion with Cooked Spinach Masoor.
Heat Oil on a Kadai and fry a tablespoon of chopped onions. Add the Dhania Powder and fry for a second. Add the ground mixture. Boil in medium heat. Use the saved water to loosen the gravy. Stir in the Salt and Sugar. Add Garam Masala Powder and Red Chilli Powder. Boil the content for a couple of minutes.
Add the Paneer Cubes. Turn down the heat. Allow some time for the Paneer to absorb the gravy. Delicious Palak Paneer is ready. Stir in the Ghee and serve with Soft Chapathis.